ARMONK, N.Y. - Hudson Valley Restaurant Week (HVRW), which is actually two weeks long, begins on Monday, Nov. 3 with eight restaurants in Armonk, Pleasantville and Chappaqua participating.
This is HVRW's 11th bi-annual event and each time there are more and more eateries on board. It is an excellent way for restaurants to strut their stuff and for diners to explore new cuisines and discover new surroundings. Restaurants offer a prix fixe three-course lunch for $20.95 and dinner for $29.95. Beverages, taxes and tips are not included. The promotion lasts through Nov. 16.
Armonk's spacious Moderne Barn will include parsnip soup, a blackened salmon burger and petits beignets on its HVRW luncheon menu and scallop crudo, lobster risotto and pumpkin cheesecake on its dinner menu. Executive Chef Ethan Kostbar said, "We're a real neighborhood restaurant. We get a mix of regular and new customers for Restaurant Week. So the menu is a combination of regular and new dishes. We want everyone to walk away feeling full and satisfied with the food, service and value."
Peter Modroukas, owner/executive chef of Armonk's Beehive , traces his family's tradition of hospitality back to the 1940s, when his Uncle Louis opened a Beehive in Mount Vernon. The current menu is broad and eclectic and includes Greek dishes such as spanakopita, French onion soup, chicken schnitzel, smoked salmon tostada and a Reuben sandwich.
Marc Mazzarulli, chef/owner of Opus 465 and Marc Charles Steakhouse , both in Armonk, said he sees Restaurant Week as "a great way to give back to the community. It stimulates the economy and it's a nice way to get people out and about." Opus 465's lunchtime menu includes tuna tartare, chicken pot pie and blackened salmon. The dinner menu features clams oreganato, risotto cordon bleu and short ribs. The Marc Charles Steakhouse menu includes French onion soup, porterhouse pork chop, and, of course, sirloin steak.
Chef/owner of Armonk's Restaurant North , Eric Gabrynowicz, has been on the HVRW Board for seven years. "It's one of my favorite things," he said. "It's like an audition, and it's very rewarding when people come back. Restaurant Week is like speed-dating - it's important to wow that person and leave them no choice but to return." Included on the lunch menu are pumpkin risotto, Meiller’s Farm whole roasted pig and yogurt panna cotta. Offered at dinner, among other things, are roasted apples and bacon, followed by Bobo’s chicken and a “Super Awesome” chocolate chip cookie with Jane’s Hudson Valley vanilla ice cream for dessert.
Mediterraneo has been a Pleasantville staple for nearly 20 years. Nevertheless, said Chef Andrew Margiotta, "we like the exposure. And we like to find more repeat customers. At the end of the day, a great meal for $29.95 is a great bargain." Features of the HVRW menu include pistachio-crusted lamb chops, grilled octopus, butternut squash ravioli, roasted sea scallops and pumpkin gelato.
Although Chappaqua's iconic Crabtree's Kittle House has a long history as a farm, an inn, a school and a restaurant, it continues to participate in Hudson Valley Restaurant Week, offering special meals at affordable prices and welcoming new clients along with its regular patrons. Examples from the Kittle House regular menu include Block Island swordfish, New Zealand lamb and Scottish salmon.
In a less formal setting, Chappaqua's Jardin du Roi will include Brussels sprouts salad, quiche du jour, sliced shell steak and veal stew on its HVRW menu. Co-owner Cristiaan Lorson recommends the burgers as well and advises diners to watch for barbecue specials during the week. "My brother Ted and I compete in barbecue contests," he added.
Click here for a full listing of participating restaurants.
Click here to sign up for Daily Voice's free daily emails and news alerts.